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Today's JH 5 Grain Levain Bake

November 10, 2012 - 10:45am

Song Of The Baker

Today's JH 5 Grain Levain Bake

Today I baked my 4th attempt at the JH 5 Grain Levain bread. I don't mean to bore everyone with yet another post of this bread, but I would like to show everyone the help that David Snyder's tutorial post on scoring bread gave me. I am finally producing some ears and slashes that are looking the way they should, along with some blooms that I could rarely accomplish before. I still have a lot more practice ahead of me to say I am confident with scoring, but at least I am getting somewhere. Thanks to members of this site like David, new bakers can really benefit from the lessons and suggestions given on this site. Also bakers like breadforfun, who post photos that inspire to bake better. I will post the crumb photos when they have had time to cool and I can sneak into my local grocery store to use their professional slicing machine. Shhh.

puts crust on bread better than any of my DO's do. It's not even close. The Magnalite wins every time. Your crumb came out fair to Midland too. Now you have the trifecta - nice looking inside and out and it tastes real good too!

Thanks David. It has been VERY helpful. My mistake reading it the first time was to skim through. After my last frustration with scoring, I read the tutorial over and over until everything sank in. I tend to skim over the details that are important.

is some fine baking and great looking bread. Perfect color, blisters, scoring and bloom. Way to go Brad. You seem terribly hooked now. Bread is better than most other addictions too! Nice turkey roasting - just in time for Thanksgiving!

Thanks dabrownman! Actually, here in Canada, Thanksgiving was a month ago. The turkey I made then wasn't so 5 grainy and crusty. :)

I am hooked...I admit it. It started out as just a necessity to re-create a particular type of loaf that at our local grocery store goes for over $5.00 per small/med. sized loaf. That loaf is exactly like JH 5 grain levain except it is rolled in seeds. Now I have moved onto other loaves like San Fran style sourdoughs, rye, etc. I never thought I would be capable of learning or interested in baking so many different breads but it is addicting and so satisfying. I used to get that high from cooking, but now I have met a new desire. I love it.

The night before baking, build the liquid levain by mixing together all of the ingredients in a medium bowl. Cover and let sit at room temperature for 12 to 16 hours.

Also the night before, prepare the soaker by toasting the dry ingredients well. Then mix together all the dry ingredients and cover with boiling water, stirring well. Cover and let sit at room temperature overnight.

For final build, place all ingredients of final build (excluding the soaker build and final build salt), in a bowl and mix until well combined. Let the shaggy mass of dough sit, or autolyse, for 30 mins. After autolyse, add the soaker and final build salt. Knead until a medium gluten development is achieved.

Transfer the dough to a lightly oiled glass bowl or plastic container. Cover and let rise for 2 hours. Stretching and folding twice after 50 mins each time. Return to the bowl (seams down) and let rise for the remaining rise time. It should about double. Remove the dough, flatten and pre-shape into round. Let dough rest for 15 minutes then shape into batard or boule. Place shaped loaves seam side up in a well floured banetton or couche. Place in fridge overnight. On baking day, remove loaves from fridge and let come to room temperature, approx. 2 - 3 hours. Preheat oven to 500 degrees for 45 minutes before proofing is complete. Turn heat down to 460 degrees, slash and bake with steam for 30 minutes, then without for 10-15 minutes. Take bread out of oven and let cool on cooling rack.

Yes, I am a pro baker specialising in French pastries (viennoiserie) and sourdough breads here in Johannesburg, South Africa. I have never tried a multi-grain formula hence my interest was aroused with your posting.

As soon as I get a break in the lead up to the festive season baking, I will give it a trial and post the results (and of course, the pics!)

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